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FareShare Gazette -- February 2005 Recipes

A home-style FareShare Gazette -- February 2005 Recipes made with Salt, Orange Juice, Water, Vanilla, and Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 cup
• 1 1/2 cup
• 1/2 tsp
• 6 tbsp
• 2/3 cup
• 1 tsp
• 1 cup
• 1/2 tsp
• 1 1/4 cup
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 1 1/2 cup
• 1 cup
• 1 tsp
• 1/2 cup
• 1 1/2 cup
• 1/2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 2 cup
• 1 cup
• 3 tbsp
• 3/4 cup
• 3 tbsp
• 2 tbsp
• 1 cup
• 2 tbsp
• 1 cup
• 1/2 tsp
• 1 tsp
• 2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 box
• 1 cup
• 1 1/4 cup
• 1 cup
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1 cup
• 2 cup
• 1 cup
• 7 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine all ingredients in a medium bowl and mix well. Cover and chill for 2-4 hours to blend flavors.

2. 2

   Place all the ingredients into a non-reactive saucepan.

3. 3

   Bring to the boil then simmer until the rhubarb is soft and cooked.

4. 4

   Remove from the heat and puree in a blender or food processor then rub it through a sieve to remove any remaining rhubarb strings.

5. 5

   If you wish you can stir in a few tablespoons of Cointreau, Grand

6. 6

   Marnier or Van Der Hum just before you remove it from the heat. If serving to adults you can do this just before serving.

7. 7

   Preheat oven to 350 degrees F. Non-stick spray a 9X13-inch metal baking pan.

8. 8

   Mix the rhubarb, strawberries, tapioca and vanilla together and spread evenly over the bottom of the pan.

9. 9

   Grate a very small amount of nutmeg over this.

10. 10

    Set up the KitchenAid mixer with the open-paddle attachment in place.

11. 11

    Place the flour in the bowl and add the sugar, baking powder and salt; mix well.

12. 12

    Then pour in the melted butter and mix very well until each grain of flour is coated with butter.

13. 13

    Place the milk, vanilla and egg into a Pyrex custard cup and add these to the dry ingredients all at once and mix well, using a spatula to bring up the dry ingredients that stay in the bottom of the bowl.

14. 14

    Pour this very thick batter over the fruit and spread it out with the spatula so that all the fruit is covered evenly to the edge of the pan.

15. 15

    Mix the one cup sugar with the cornstarch and cinnamon very well; very carefully spread this over the entire batter in a layer.

16. 16

    Then, with the boiling water in a glass Pyrex measuring cup, pour it carefully over the sugar mixture making sure that every speck of sugar is touched by the boiling water.

17. 17

    Very carefully carry the pan to the top rack of the oven and bake it for 60 minutes.

18. 18

    Remove to a rack and allow to cool.

19. 19

    Mix first 5 ingredients in a saucepan and cook until thick. Set aside.

20. 20

    Mix the crust ingredients together until crumbly.

21. 21

    Divide crust crumbs into thirds and press two-thirds of crust mixture into a 9x13-inch pan.

22. 22

    Pour rhubarb mixture on top.

23. 23

    Sprinkle with remaining 1/3 of crumb mixture.

24. 24

    Cream together brown sugar and butter. Add egg and vanilla, then add salt, baking soda and flour. Mix in sour milk, rhubarb, and walnuts.

25. 25

    Pour into a 9 x 13-inch greased cake pan. Bake at 350 degrees F. for 45 minutes.